The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 3, 2009
Truly awesome. Everyone loved them. Made a huge amount so I froze about 2 dozen in ziplock bags and they were gone in less than 2 weeks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by Dixie'sMom
Reviewed: Aug. 30, 2009
Delicious! First of all, I decided to half the recipe. Instead of vegetable oil, I used Canola which I had on hand. Since I prefer a generous sized muffin, I filled the muffin cups almost full, baked at 350 degrees for approximately 30 minutes. They are wonderfully moist, full of flavor, and extremely light in texture. A great way to use up excess zucchini. Next time I'll try using carrots.
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Photo by Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 27, 2009
I did this recipe exactly as written but adding a pineapple cream cheese frosting...It was AWESOME! Then I tweaked it subbing the eggs for bananas as suggested by others, doing half zucchini half carrot, also adding ground cloves is amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 22, 2009
I like the addition of the pineapple and like other reviewers, it does taste even better the next day. I changed a few things: used 1 cup oil and 1 cup applesauce, used 1/2 white sugar and 1/2 brown sugar, & added 1t. pumpkin pie spice and 1 more t. cinnamon. I made muffins and loaves of bread. In my oven, the loaves were done at 40 min, 325 degrees.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Firestone, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 8, 2009
absolutely the best! Tasted even better the next day and the next ! Thought I would never use 48 muffins, but after I finished sharing with the neighbors and family they went quite quickly. Fortunately the zucchini is still coming so back to the kitchen to make more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2009
I received RAVE reviews for this one. I do not bake, and certainly never from scratch. So when a friend gave me zuchinni, I had to find something to do. These are delicous, just what I wanted! Easy to make for a novice and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 29, 2009
Delicious! I followed the recipe, except I halved it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 19, 2009
I halved the recipe, using 1 cup white sugar and 1/4 cup honey, 1 cup zucchini and 1/2 cup carrots, and 1/2 cup oil, 1/2 cup applesauce. Overall, a good recipe, but the tastes sort of clashed. There were a lot of subtle flavors that caused the muffins to be somewhat confusing. Maybe just use zucchini and pineapple or carrot and pineapple rather than all three. I'd make it again with more spices and probably tinker around with it a bit more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 3, 2009
I've made these for playgroups, and for our neighbor when she had a baby, and they all asked for the recipe. A great way to sneak in some extra veggies for those non-veggie-lovers in your life! They turn out well with the zucchini and if you substitute carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2008
Great recipe. I used unsweetened applesauce instead of the oil (all of it). It turned out fantastic. Fluffy and moist. MMMMMMmmmmmm.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2008
The only thing I changed from the original is that I substituted unsweetened applesauce for half of the oil. They turned out nice and moist, but still firm ( I drained the zucchini very well.. I've learned my lesson from past zucchini bread experiences!) They didn't turn out super flavorful but certainly weren't bland, and weren't too sweet either, which I like. I would make them again.. Maybe with a bit more cinnamon and pineapple.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 20, 2008
Great recipe. I half oil/applesauce mix. Instead of pineapple I used banana and added 1 T of ground ginger. Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 9, 2008
Great! I used a cup of mashed bananas for one of the cups of oil...added a nice 'banana' flavor if you like that. Cut the sugar to 2 cups and used whole wheat flour instead of white. Extra spices--added ginger and nutmeg. All good...fam is lining up for more.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 7, 2008
I had a HUGE zucchini, shredded it was more than 8 cups, I doubled the recipe, reduced the oil by 1/2 and it came out great!
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RBC

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 28, 2008
Excellent. I've made these several times this summer & we all really enjoy them. I do substitute 1/2 cup applesauce for 1?2 of the oil,(even used Peachy APPLesauce)and they were delicious also! ENJOY!!!
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pmj

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 25, 2008
awesome!!!!!!!!!!!!!!!!!!!! a keeper thank you.
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Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 10, 2008
Excellent and I used the healthy hints by others, half whole wheat flour, half applesauce and half of the oil called for. So moist and flavorful.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Aug. 4, 2008
Yum! These were excellent. I halved the recipe made 12 muffins & a bread loaf. Used applesauce for 1/2 of the oil. Lots of my homemade vanilla & homemade pumpkin pie spice. Really a great breakfast!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by Pam-3BoysMama
Reviewed: Aug. 3, 2008
These are positively awesome! They are so moist and delicious. They do have a lighter texture than many muffins, but I don't see this as a particular problem. I halved the recipe as I only had an 8 oz can of pineapple, but it worked out fine. I will definitely make these again!
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 29, 2008
These muffins were very good and moist. The only changes I did were use 1/2 cup of applesauce natural in place of so much oil. I did add some walnuts and zest of an orange and a little juice. I will definately make these again.
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Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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